Preparation

In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.2In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.3Beat in the egg.4Reduce the mixer speed to low and beat in the flour mixture.5Cover and refrigerate for several hours.6Position a rack in the middle of an oven and preheat to 350 degrees F.7Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.8Place the balls on the cookie sheets spacing them about 2 inches apart.9Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.10Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.11Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.12Transfer to racks and let cool completely.13Repeat with the remaining cookies.14Store in an air-tight container at room temperature for up to 1 week.

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